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Hu Z, Chin Y, Yuan C, Ge Y, Hang Y, Wang D, Yao Q, Hu Y. The luxS deletion reduces the spoilage ability of Shewanella putrefaciens: An analysis focusing on quorum sensing and activated methyl cycle. Food Microbiol 2024; 120:104467. [PMID: 38431319 DOI: 10.1016/j.fm.2024.104467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 01/02/2024] [Accepted: 01/08/2024] [Indexed: 03/05/2024]
Abstract
The luxS mutant strains of Shewanella putrefaciens (SHP) were constructed to investigate the regulations of gene luxS in spoilage ability. The potential regulations of AI-2 quorum sensing (QS) system and activated methyl cycle (AMC) were studied by analyzing the supplementation roles of key circulating substances mediated via luxS, including S-adenosylmethionine (SAM), S-adenosylhomocysteine (SAH), methionine (Met), homocysteine (Hcy) and 4,5-dihydroxy-2,3-pentanedione (DPD). Growth experiments revealed that the luxS deletion led to certain growth limitations of SHP, which were associated with culture medium and exogenous additives. Meanwhile, the decreased biofilm formation and diminished hydrogen sulfide (H2S) production capacity of SHP were observed after luxS deletion. The relatively lower total volatile base nitrogen (TVB-N) contents and higher sensory scores of fish homogenate with luxS mutant strain inoculation also indicated the weaker spoilage-inducing effects after luxS deletion. However, these deficiencies could be offset with the exogenous supply of circulating substances mentioned above. Our findings suggested that the luxS deletion would reduce the spoilage ability of SHP, which was potentially attributed to the disorder of AMC and AI-2 QS system.
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Affiliation(s)
- Zhiheng Hu
- College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya 572022, China; United Graduate School of Agricultural Sciences, Ueda 3-8-18, Morioka, Iwate 020-8550, Japan
| | - Yaoxian Chin
- College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya 572022, China
| | - Chunhong Yuan
- Faculty of Agriculture, Iwate University, Ueda 3-8-18, Morioka, Iwate 020-8550, Japan; Agri-Innovation Center, Iwate University, Ueda 3-8-18, Morioka, Iwate 020-8550, Japan
| | - Yingliang Ge
- College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya 572022, China
| | - Yuyu Hang
- College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya 572022, China
| | - Dongxue Wang
- College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya 572022, China
| | - Qian Yao
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, Chengdu 610106, China
| | - Yaqin Hu
- College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Sanya 572022, China.
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Li Q, Zhou W, Yu X, Cui F, Tan X, Sun T, Li J. Preparation and characterization of zein/gelatin electrospun film loaded with ε-polylysine and gallic acid as tuna packaging system. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1942-1952. [PMID: 37886811 DOI: 10.1002/jsfa.13080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 08/29/2023] [Accepted: 10/27/2023] [Indexed: 10/28/2023]
Abstract
BACKGROUND Composite nanofiber films loaded with ε-polylysine (PL) and gallic acid (GA) were prepared using a zein/gelatin (ZG) electrospinning method to develop effective active packaging films for tuna preservation. The morphology, structure, thermal stability, hydrophobicity, antibacterial, and antioxidant properties of the films, and their application for tuna during a period of storage of 4 °C were investigated. RESULTS PL reduced the average diameter of ZG fibers, whereas GA increased it. The PL/GA/ZG film possessed a well distributed fiber morphology with an average diameter of 810 ± 150 nm. Fourier-transform infrared spectroscopy and X-ray diffraction results showed the physical loading of PL and GA in ZG film with the main chemical bonds and crystal structure unchanged. The addition of both PL and GA reduced hydrophobicity of the ZG film while the PL/GA/ZG film was still hydrophobic. GA enhanced its thermal stability and contributed to its antioxidant activity. PL and GA synergetically enhanced the antibacterial activity of ZG film against Shewanella putrefaciens. PL combined with GA is more suitable for modifying ZG film than GA alone. The PL/GA/ZG film effectively inhibited total viable counts, total volatile base nitrogen, fat oxidation, and texture deterioration of tuna fillets at 4 °C storage, and could extend the shelf life by 3 days. CONCLUSIONS The PL/GA/ZG nanofiber film demonstrated promising potential for application in the preservation of aquatic products as a new antibacterial and antioxidant food packaging. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Qiuying Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Wenxuan Zhou
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Xinrui Yu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Fangchao Cui
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Xiqian Tan
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Tong Sun
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
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Enhancing the AI-2/LuxS quorum sensing system in Lactiplantibacillus plantarum: Effect on the elimination of biofilms grown on seafoods. Int J Food Microbiol 2023; 389:110102. [PMID: 36736171 DOI: 10.1016/j.ijfoodmicro.2023.110102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/12/2023] [Accepted: 01/18/2023] [Indexed: 01/25/2023]
Abstract
The biofilm clustered with putrefying microorganisms and seafood pathogens could cover the surface of aquatic products that pose a risk to cross-contaminating food products or even human health. Fighting biofilms triggers synchronous communication associated with microbial consortia to regulate their developmental processes, and the enhancement of the quorum sensing system in Lactiplantibacillus plantarum can serve as an updated starting point for antibiofilm-forming strategies. Our results showed that the exogenous 25 mM L-cysteine induced a significant strengthening in the AI-2/LuxS system of Lactiplantibacillus plantarum SS-128 along with a stronger bacteriostatic ability, resulting in an effective inhibition of biofilms formed by the simplified microbial consortia constructed by Vibrio parahaemolyticus and Shewanella putrefaciens grown on shrimp and squid surfaces. The accumulation of AI-2 allowed the suppression of the expression of biofilm-related genes in V. parahaemolyticus under the premise of L. plantarum SS-128 treatment, contributing to the inhibition effect. In addition, strengthening the AI-2/LuxS system is also conducive to eliminating preexisting biofilms by L. plantarum SS-128. This study suggests that the enhancement of the AI-2/LuxS system of lactic acid bacteria enables the regulation of interspecific communication within biofilms to be a viable tool to efficiently reduce and eradicate potentially harmful biofilms from aquatic product sources, opening new horizons for combating biofilms.
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Li Q, Zhou W, Zhang J, Zhu J, Sun T, Li J, Cheng L. Synergistic effects of ε-polylysine hydrochloride and gallic acid on Shewanella putrefaciens and quality of refrigerated sea bass fillets. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109070] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Hu Z, Chin Y, Huang J, Zhou J, Li G, Hu Y, Yuan C, Chen J. Inhibition of citral nanoemulsion to growth, spoilage ability and AI-2/ luxS quorum sensing system of Shewanella putrefaciens CN-32: A study on bacteriostasis from in vitro culture and gene expression analysis. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Abstract
Objectives
The bacteriostatic effects of a citral nanoemulsion against Shewanella putrefaciens CN-32 (SHP CN-32) were investigated using in vitro culture and gene expression analysis, for building a potential application in spoilage microorganism control and aquatic products quality maintenance.
Materials and Methods
The SHP CN-32 was treated by prepared citral nanoemulsion when the minimal inhibitory concentration (MIC) was verified. The growth curve, membrane integrity, scanning electron microscope (SEM) observation, biofilm formation and quorum sensing (QS) signaling molecule AI-2 content were evaluated in different MIC treatment groups (0 MIC to 1.00 MIC). The gene expression status of SHP CN-32 in 0 MIC group and 0.50 MIC group were compared using transcriptome sequencing and quantitative PCR.
Results
The in vitro culture revealed that the citral nanoemulsion could inhibit the growth of SHP CN-32 with MIC of about 200 μg/ml. Images from membrane integrity, SEM and biofilm formation suggested significant biological structure damage in bacteria after treatment. Meanwhile, the quorum sensing (QS) signaling molecule AI-2 content showed a decline following the rise of treatment concentration. Transcriptome sequencing and quantitative PCR revealed that the majority genes related diversified functional metabolic pathways of SHP CN-32 were down-regulated at varying degree.
Conclusion
A significant bacteriostasis of citral nanoemulsion against Shewanella putrefaciens CN-32 (SHP CN-32) were verified via the results of growth inhibition, structural destruction, signal molecular decrease and gene expression down-regulation of strains. These synergies significantly affect the characteristic expression of SHP CN-32, revealing the application potential as bacteriostat, QS inhibitor and preservative in aquatic products.
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Affiliation(s)
- Zhiheng Hu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing , Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou
- College of Food Science and Engineering, Hainan Tropical Ocean University; Yazhou Bay Innovation Institute; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Sanya
| | - Yaoxian Chin
- College of Food Science and Engineering, Hainan Tropical Ocean University; Yazhou Bay Innovation Institute; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Sanya
| | - Jiayin Huang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing , Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou
- College of Food Science and Engineering, Hainan Tropical Ocean University; Yazhou Bay Innovation Institute; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Sanya
| | - Jiaying Zhou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing , Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou
- College of Food Science and Engineering, Hainan Tropical Ocean University; Yazhou Bay Innovation Institute; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Sanya
| | - Gaoshang Li
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing , Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou
- College of Food Science and Engineering, Hainan Tropical Ocean University; Yazhou Bay Innovation Institute; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Sanya
| | - Yaqin Hu
- College of Food Science and Engineering, Hainan Tropical Ocean University; Yazhou Bay Innovation Institute; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Sanya
| | - Chunhong Yuan
- Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Ueda4-3-5 , Morioka 020-8551, Japan
| | - Jianchu Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing , Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Fuli Institute of Food Science, Zhejiang University, Hangzhou
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Lou X, Zhai D, Yang H. Changes of metabolite profiles of fish models inoculated with Shewanella baltica during spoilage. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107697] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Qian YF, Cheng Y, Ye JX, Zhao Y, Xie J, Yang SP. Targeting shrimp spoiler Shewanella putrefaciens: Application of ε-polylysine and oregano essential oil in Pacific white shrimp preservation. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107702] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Mulya E, Waturangi DE. Screening and quantification of anti-quorum sensing and antibiofilm activity of Actinomycetes isolates against food spoilage biofilm-forming bacteria. BMC Microbiol 2021; 21:1. [PMID: 33386072 PMCID: PMC7777393 DOI: 10.1186/s12866-020-02060-7] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Accepted: 12/02/2020] [Indexed: 01/29/2023] Open
Abstract
Background Biofilms can form in many industries, one of them is the food industry. The formation of biofilms in this industry could cause immense economic losses and endanger public health. Biofilms formation is mainly triggered by quorum sensing. Therefore, inhibition of quorum sensing could be an innovative approach to inhibit the formation of biofilms. One way to inhibit quorum sensing is by using anti-quorum sensing compounds. Actinomycetes are a group of bacteria that is acknowledged to produce these compounds. Results There were eight crude extracts of Actinomycetes isolates that showed promising anti-quorum sensing activity against Chromobacterium violaceum. The concentration of the crude extracts was 20 mg/mL. All the crude extracts showed no antibacterial activity against food spoilage bacteria, except for crude extracts of isolate 18 PM that showed antibacterial activity against Bacillus subtilis. They also showed various antibiofilm activity, both inhibition and destruction. The highest inhibition and destruction activity sequentially was done by crude extracts of isolate 12 AC with 89.60% against Bacillus cereus and crude extracts of isolate SW03 with 93.06% against Shewanella putrefaciens. Conclusions Actinomycetes isolates that isolated from different regions in Indonesia can be used as potential candidates to overcome biofilms formed by food spoilage bacteria using their ability to produce anti-quorum sensing compounds.
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Affiliation(s)
- Erika Mulya
- Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Jalan Raya Cisauk-Lapan No. 10, Sampora, Cisauk, Tangerang, Banten, 15345, Indonesia
| | - Diana Elizabeth Waturangi
- Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Jalan Raya Cisauk-Lapan No. 10, Sampora, Cisauk, Tangerang, Banten, 15345, Indonesia.
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Mukherjee M, Zaiden N, Teng A, Hu Y, Cao B. Shewanella biofilm development and engineering for environmental and bioenergy applications. Curr Opin Chem Biol 2020; 59:84-92. [PMID: 32750675 DOI: 10.1016/j.cbpa.2020.05.004] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 05/10/2020] [Accepted: 05/12/2020] [Indexed: 12/31/2022]
Abstract
The genus Shewanella comprises about 70 species of Gram-negative, facultative anaerobic bacteria inhabiting various environments, which have shown great potential in various biotechnological applications ranging from environmental bioremediation, metal(loid) recovery and material synthesis to bioenergy generation. Most environmental and energy applications of Shewanella involve the biofilm mode of growth on surfaces of solid minerals or electrodes. In this article, we first provide an overview of Shewanella biofilm biology with the focus on biofilm dynamics, biofilm matrix, and key signalling systems involved in Shewanella biofilm development. Then we review strategies recently exploited to engineer Shewanella biofilms to improve biofilm-mediated bioprocesses.
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Affiliation(s)
- Manisha Mukherjee
- Singapore Centre for Environmental Life Sciences Engineering, Nanyang Technological University, 637551, Singapore; School of Civil and Environmental Engineering, Nanyang Technological University, 639798, Singapore
| | - Norazean Zaiden
- Singapore Centre for Environmental Life Sciences Engineering, Nanyang Technological University, 637551, Singapore; Interdisciplinary Graduate Programme, Graduate College, Nanyang Technological University, 637335, Singapore
| | - Aloysius Teng
- Singapore Centre for Environmental Life Sciences Engineering, Nanyang Technological University, 637551, Singapore; Interdisciplinary Graduate Programme, Graduate College, Nanyang Technological University, 637335, Singapore
| | - Yidan Hu
- Singapore Centre for Environmental Life Sciences Engineering, Nanyang Technological University, 637551, Singapore; Interdisciplinary Graduate Programme, Graduate College, Nanyang Technological University, 637335, Singapore
| | - Bin Cao
- Singapore Centre for Environmental Life Sciences Engineering, Nanyang Technological University, 637551, Singapore; School of Civil and Environmental Engineering, Nanyang Technological University, 639798, Singapore.
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Li J, Yu H, Yang X, Dong R, Liu Z, Zeng M. Complete genome sequence provides insights into the quorum sensing-related spoilage potential of Shewanella baltica 128 isolated from spoiled shrimp. Genomics 2020; 112:736-748. [DOI: 10.1016/j.ygeno.2019.05.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 05/10/2019] [Accepted: 05/10/2019] [Indexed: 12/16/2022]
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Zhu S, Wu H, Zhang C, Jie J, Liu Z, Zeng M, Wang C. Spoilage of refrigerated Litopenaeus vannamei: eavesdropping on Acinetobacter acyl-homoserine lactones promotes the spoilage potential of Shewanella baltica. Journal of Food Science and Technology 2018; 55:1903-1912. [PMID: 29666543 DOI: 10.1007/s13197-018-3108-z] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/18/2017] [Accepted: 03/05/2018] [Indexed: 10/17/2022]
Abstract
Shewanella baltica and Acinetobacter are among the predominant spoilage bacteria in refrigerated shrimp (Litopenaeus vannamei). S. baltica are incapable of producing acyl-homoserine lactone (AHL) quorum sensing signals, but can respond to environmental AHLs. In this paper, Acinetobacter was found to produce three AHLs, i.e. N-butanoyl-l-homoserine lactone (C4-HSL), N-(3-oxohexanoyl)-l-homoserine lactone (O-C6-HSL) and N-(3-oxooctanoyl)-l-homoserine lactone (O-C8-HSL), according to thin-layer chromatography using the bioreporter Agrobacterium tumefaciens A136. The agar diffusion and β-galactosidase assays revealed that S. baltica could eavesdrop on these three AHLs from Acinetobacter. Eavesdropping on Acinetobacter AHLs especially C4-HSL was found to boost the growth of S. baltica particularly under nutrient limiting conditions (up to 40-fold increase) in the co-culture experiments. The azocasein assay revealed that S. baltica produced fourfold more extracellular proteases in response to Acinetobacter AHLs. As demonstrated by the biofilm crystal violet staining assay and confocal laser scanning microscopy, eavesdropping also decreased the biofilm-forming capacity of Acinetobacter. By inoculation of S. baltica and Acinetobacter onto surface-sterilized shrimp, eavesdropping was found to endow a growth advantage to S. baltica in vivo, resulting in a 0.5 day shortened shelf life of shrimp according to total volatile basic nitrogen levels and sensory analysis. Overall, the AHL-dependent eavesdropping increased the spoilage potential of S. baltica, providing a fresh perspective on the spoilage process of refrigerated L. vannamei, and this may inspire the development of novel preservation techniques in the future to further reduce post-harvest loss of shrimp.
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Affiliation(s)
- Suqin Zhu
- 1College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, 266003 Shandong Province China
| | - Haohao Wu
- 1College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, 266003 Shandong Province China
| | - Caili Zhang
- 1College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, 266003 Shandong Province China
| | - Jinxin Jie
- 1College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, 266003 Shandong Province China
| | - Zunying Liu
- 1College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, 266003 Shandong Province China
| | - Mingyong Zeng
- 1College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, 266003 Shandong Province China
| | - Changyun Wang
- 2School of Medicine and Pharmacy, Ocean University of China, 5 Yushan Road, Qingdao, 266003 Shandong Province China
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